This blog provides delicious,traditional, vegetarian, South Indian Recipes from my mother Chitra Amma's kitchen. There are few 'world recipes' as well!
Thanks to Shravan, Pranav, Akash, Tara, Guggs, Shankari, Adu, Dhrithi, and Appa Ramachandran for the photos!

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Tuesday, October 22, 2019

BENGALURU BARAGU IDLY
Idlies are making news headlines around the world. Food delivery platforms have rated Idly as the most ordered breakfast food in India according to a survey. Bengaluru gets the honour of being the Idly capital of India as it is the top Idly ordering city in the country !
Millets - the ancient food grains - have gained popularity because of the nutritional and health benefits they offer to the health and fitness conscious people of today. Karnataka is one of the leading producers and consumers of Millets in India, and is heading towards becoming the Millet Capital of India.
The nutritious protein rich BENGALURU BARAGU IDLY gets its name inspired by the above stated facts.

2. Drain and grind the soaked ingredients adding enough water to make a smooth and fluffy batter.
3. Add salt and sugar to the batter and mix thoroughly using your hand.

4. Cover and leave the batter overnight in a warm place.
5. The batter will ferment and double up in the morning.

6. If the batter is too thick, add little water to give it a flowing consistency.
7. Grease the Idly moulds, pour one ladle of batter into each pit and steam the Idlies for 15 minutes in a pressure cooker without the weight.
Allow the Bengaluru Baragu Idlies to set for about 10 minutes and then remove them from the Idly plates.

Enjoy the nutty aroma and relish the hot and soft Bengaluru Baragu Idlies with Podi, Chutney and Sambar.

Saturday, October 5, 2019

SAMBAR RAVA
In the process of changing the diet to suit the change in life styles many of us have been dropping white rice from our meals . We can still enjoy the traditional taste and flavours of a rice based meal by simply substituting rice with other suitable ingredients . Here is a quick and easy to prepare Sambar Rava with traditional flavours intact, to satiate your craving for Sambar Sadam .

Mustard seeds - 1/4 tsp
Red chillies - 2 ( Broken)
Curry leaves - a few
Onion - 1 big ( Chopped)
Tomatoes ( Chopped) - 1/2 cup
Carrots ( Chopped ) - 1 cup
Cashew nuts - a fewMETHOD
1. Wash and pressure cook the dal adding one cup of water and turmeric powder.
2. Soak the tamarind in warm water and extract one cup of tamarind juice.
3. Add tamarind juice, Sambar powder, salt, cooked and mashed dal and chopped tomatoes to three cups of water and set it to boil on the stove.
4. Heat oil in a thick bottomed kadai on the second burner of the stove, while the Sambar water boils on the other side.
5. Splutter mustard seeds in the kadai and add asafoetida followed by broken red chillies, cashew nuts and curry leaves.
6. Add chopped onion saute until it becomes glassy, followed by chopped carrots and saute till half done .

7. Finally add the Rava / Semolina and roast till it emanates a flavoursome aroma on low flame.
8. Switch off flame on the other burner, remove the boiling Sambar water and gently pour it into the seasoned and roasted Rava/ Semolina.

9. Blend well using a spatula and cook on low flame till done, stirring now and then.
10.Switch off flame when the Sambar Rava is well cooked and reaches a porridge like consistency.

Enjoy the hot and flavoursome Sambar Rava with salad, pickle or a cup of curd .

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Hello

Welcome to Chitra Amma's Kitchen.

I am Dibs. I am a born Foodie. I love to cook; love to eat; love to feed folks who appreciate good food. Blogging provides me a great way of documenting my mother, Chitra’s recipes, as a ready reference irrespective which time zone I live in. Amma honestly makes the best food I've ever had, and somehow, the anecdotes she tells us, make the dishes taste all the better.Most posts here are written by my mother Chitra. It’s her recipes, along with related reminiscences of people, places and anecdotes. She writes, I post!What started for a lark, has now become a serious hobby, drawing in participation from the whole family. My father, S.R. Ramachandran has started clicking away every dish made at home! Aunts, cousins, siblings, contribute to photos, and ask for recipes.We try to illustrate implements such as utensils, grinding stones and so on from the ‘pre-electric-mixer’ days wherever possible. We hope this will make an interesting read for future generations, on how food was cooked in earlier times!The site is still in its infancy, and slowly evolving, as our skills improve! We invite your comments, ideas, and questions, and will attempt answering them.

Thank you for your visit, and we hope you enjoy your stay at Chitra Amma’s Kitchen.